Description

This Strawberry Sour Cream Bread is a moist and tender sweet bread loaded with fresh strawberries and a touch of cinnamon. It is enriched with sour cream for added richness and topped with a tangy lemon glaze made from powdered sugar and lemon juice. Perfect for breakfast, brunch, or an afternoon treat, this loaf combines fruity sweetness with soft crumb and a delightful balance of flavors.

Ingredients

Scale

For the Bread:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract (optional)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 cups strawberries, sliced
1/2 cup strawberries, finely chopped or coarsely mashed

For the Glaze:

2 cups powdered sugar
1 tablespoon lemon juice

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to allow it to fully heat by the time your batter is ready.
Prepare the Pan: Grease a 9×5 inch loaf pan thoroughly using butter or non-stick spray to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes about 2-3 minutes.
Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure full integration and a smooth batter.
Mix in Sour Cream and Vanilla: Stir in the sour cream and vanilla extract (if using) until the mixture is uniform and creamy, enriching the batter with moisture and flavor.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon to evenly disperse the leavening agents and spice.
Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and mixing only until just combined to maintain a tender crumb texture.
Fold in Strawberries: Carefully fold in the sliced and chopped strawberries to avoid breaking them up too much and to distribute them evenly throughout the batter.
Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to promote even baking and a uniform shape.
Bake the Bread: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool the Bread: Let the bread cool in the pan for about 10 minutes to set, then carefully remove it and place on a wire rack to cool completely.
Prepare and Add Glaze: Mix the powdered sugar with lemon juice until smooth to make a tangy glaze, then drizzle it over the cooled bread to finish and add extra flavor.

Notes

Ensure strawberries are fresh and properly dried to avoid adding excess moisture which can make the bread soggy.
Do not overmix the batter once the dry ingredients are added; overmixing can result in a dense bread.
The glaze can be adjusted by adding more lemon juice for a thinner drizzle or more powdered sugar for a thicker consistency.
You can substitute the unsalted butter with melted coconut oil for a dairy-free variation.
Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: strawberry bread, sour cream bread, sweet bread, baked strawberry loaf, lemon glaze bread